Chinese Chicken Salad

Ingredients

• •20 pieces wonton wrappers
• •2½ cups vegetable oil
• •½ pound snow peas
• •1 pound Napa cabbage
• •1 pound romaine lettuce
• •¼ cup soy sauce
• •¼ cup fresh lemon juice
• •2 tablespoons sugar
• •1 tablespoon distilled white vinegar
• •1 teaspoon salt
• •½ teaspoon black pepper
• •1 tablespoon Asian sesame oil
• •¼ cup vegetable oil
• •6 cups shredded cooked chicken
• •½ cup chopped scallions
• •½ cup chopped fresh cilantro
• •½ cup sliced almonds
• •2 tablespoons sesame seeds
• •1 piece deep-fat thermometer

Cooking Instructions

1. 1.

   Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.

   5 min

2. 2.

   Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.

   15 min

3. 3.

   Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.

   10 min

4. 4.

   Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

   10 min